Falkland Islands Meat Company
Falkland Islands Meat Company

Roast Rack of Lamb with Herb Crust

Roast Rack of Lamb with Herb Crust image


For the meat
  • 4 racks of lamb, French trimmed
  • Dijon mustard
  • 2 table spoons of olive oil
  • salt and pepper

For the crust
  • 4 garlic cloves, chopped
  • a big stalk Rosemary, chives, flat leaf parsley, coriander, fresh mint
  • 2tbsp olive oil
  • 200g fresh white breadcrumbs
  • 2 tbsp melted butter
  • juice and zest of 1 lemon
  • 1tbsp pink peppercorn
  • salt and pepper


  1. Brush the racks with a little olive oil and season with the salt and pepper. Heat a large heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for 1-2 minutes, then turn and brown the other sides for a further minute, sear all the exposed meat. Remove and repeat with the remaining two racks.
  2. To make the crust combine all ingredients using a fork, do not over mix.
  3. Put racks in a large roasting tin, standing them in pairs with their bones interlinked. Brush the meaty side with the Dijon mustard and spread the crust firmly on the meat. Roast for about 8 minutes for very pink meat or 12 for medium, 15 minutes for well-done.
  4. Transfer the lamb to a warmed plate, allow to rest for 5 minutes before eating.

Served with smoked potato mash, steamed seasonal vegetables and a red wine and shallots gravy.